Description
A classic Grilled Chicken Caesar Salad featuring marinated grilled chicken breasts, homemade focaccia croutons, crisp romaine lettuce, shredded Parmesan, and a creamy Caesar dressing. This recipe combines smoky, tender chicken with crunchy, flavorful croutons for a satisfying and fresh salad perfect for lunch or dinner.
Ingredients
Chicken Marinade
- ½ of a lemon (juiced)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
- ¾ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 pound boneless skinless chicken breasts
Focaccia Croutons
- ½ pound focaccia, cut into ¾-inch cubes (about 5 cups)
- 3 tablespoons olive oil
Salad
- 1 head romaine lettuce, chopped
- ½ cup shredded Parmesan cheese
- Freshly ground black pepper to taste
- 1 recipe Homemade Caesar Salad Dressing or your favorite store-bought Caesar dressing
Instructions
- Prepare the Chicken Marinade: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, rosemary, kosher salt, and freshly ground black pepper until fully combined.
- Marinate the Chicken: Place the chicken breasts in a zippered plastic storage bag and pour the marinade over them. Seal the bag after squeezing out as much air as possible, then massage the marinade into the chicken to coat evenly. Refrigerate for at least 1 hour or up to 8 hours for best flavor.
- Grill the Chicken: Preheat your outdoor or stovetop grill. Grill the chicken breasts for about 4 to 5 minutes per side, or until they reach an internal temperature of 165°F (74°C) using an instant-read thermometer. If using thicker chicken pieces, increase the cooking time accordingly. Alternatively, cook the chicken in a skillet with a little olive oil over medium heat until cooked through. Once done, transfer to a cutting board and slice into approximately 3-inch strips. Set aside.
- Make the Focaccia Croutons: Preheat your oven to 350°F (175°C). Spread the focaccia cubes evenly on a large rimmed baking sheet and drizzle with 3 tablespoons olive oil. Toss with your hands to coat the bread lightly with the oil. Bake for 5 minutes, then use a spatula to toss the cubes to ensure even browning. Continue baking for an additional 6 to 7 minutes, or until the croutons are lightly crisp and golden brown. Remove from the oven and set aside.
- Assemble the Salad: Chop the romaine lettuce and toss it in a large bowl with about half of the Caesar dressing and half of the shredded Parmesan cheese. Season with freshly ground black pepper to taste. Arrange the tossed lettuce on serving plates or a large salad bowl. Top with the sliced grilled chicken strips, sprinkle with the remaining Parmesan cheese, and then add the focaccia croutons. Serve the salad with the remaining Caesar dressing on the side for added flavor as desired.
Notes
- For a more intense flavor, marinate the chicken overnight.
- If fresh rosemary is unavailable, dried rosemary works well too—just use less as it is more concentrated.
- You can substitute focaccia with other sturdy bread like ciabatta for croutons.
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
- To save time, use store-bought Caesar dressing if you prefer.
- Leftover croutons can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American